RFCJ RECIPE ARCHIVE

RFCJ CHARTER
POSTING GUIDELINES
KOSHER FAQ
Search RFCJ Archives

RECIPE CATEGORIES Select a CATEGORY from the drop down box below then click GO

WHAT'S NEW! Select the number of days to go back below

Questions or Comments

Lemon Sugar - pareve

Posted by : Ruth Heiges

Nira Rousso (Haaretz Magazine, 20 March 1998) recommends this for tea or
cakes, but I envision how great it would be sprinkled on matza-farfel
latkes or matza brie.

Remove the peel of two lemons with a zester. Mix the peel with one cup of
sugar that has been ground well in a blender. Store in a sealed container
in the refrigerator, and you have scented sugar to add to tea or cakes.

Return to RFCJ Archive Page

All data, logos, text contained on any portion of Mimi's Cyber Kitchen copyright 1995 through 2001 Mimi Hiller, JB Hiller, Jennifer Hiller. No portions of this website may be used without express written permission of the authors.